Winter hardy plants with big peppery flavored leaves. Bounces back after 10˚F. Excellent cooking green, blanch leaves to remove hot peppery taste. Also known by its Chinese name Shi-Li-Hon. Tags: Color: Green, Size: Large, Specialty: Cooking Green, Specialty: Cool Climate, Heritage: Heirloom, Season: Spring Fall Winter, Certification: Organic.
Probably first cultivated for its seed northwest Asia. Seeds can be ground as seasoning or used whole in soups, curries and pickling. Heating seeds reduces pungency. Secondary center of diversity in central and western China, eastern India, Burma and westward to the Near East. Mustards are a good source of vitamins, fiber, minerals, calcium and iron. Edible flowers. Delicious mustard greens recipes